Tasty Ways to Enjoy Umeboshi | Japanese Pickled Plum

Tasty Ways to Enjoy Umeboshi | Japanese Pickled Plum

UMEBOSHI IS A JAPANESE PICKLED PLUM THAT’S TANGY AND SALTY. IT HAS A NATURAL COOLING EFFECT AND ADDS A PUNCH OF FLAVOR TO ALL KINDS OF DISHES. I’VE GOT PLENTY OF MY MOTHER’S HOMEMADE UMEBOSHI, AND TODAY I’M SHARING MY FAVORITE WAYS TO USE IT. HI EVERYONE! WELCOME BACK TO CHEF JA COOKS! THIS SAVORY, SEASONED RICE IS LIGHT, TANGY, AND ONE OF MY FAMILY’S FAVORITE RINSE THE RICE AND SOAK IT IN WATER FOR 30 MINUTES. DRAIN AND ADD FRESH WATER TO THE POT. BRING TO A BOIL OVER MEDIUM HEAT. STIR IN SAKE, SOY SAUCE AND DASHI POWDER. PLACE A WHOLE UMEBOSHI ON TOP OF THE RICE COVER, REDUCE HEAT TO LOW AND SIMMER FOR 12 MINUTES. TURN OFF THE HEAT AND LET IT STEAM FOR ANOTHER 10 MINUTES. OPEN THE LID, REMOVE THE SEEDS FROM THE UMEBOSHI AND GENTLY MIX THE FLESH INTO THE RICE. SERVE IN A BOWL AND TOP WITH CHOPPED SCALLIONS. SALTY, SOUR AND CRUNCHY, THIS CUCUMBER SALAD IS OUR GO-TO SIDE DISH IN SUMMER. WASH CUCUMBERS AND GENTLY POUND THEM WITH A ROLLING PIN TO CRACK OPEN. CUT INTO BITE-SIZED PIECES. REMOVE SEEDS FROM THE UMEBOSHI AND MASH THE FLESH INTO A PASTE. IN A BOWL, COMBINE CUCUMBERS, UMEBOSHI PASTE, SESAME OIL, SOY SAUCE, AND A LITTLE HONEY. TOSS WELL UNTIL EVENLY COATED. THIS IS THE EASIEST MISO SOUP I’VE EVER MADE. THE SAVORY MISO AND SALTY UMEBOSHI ARE A PERFECT MATCH. REMOVE THE SEEDS FROM THE UMEBOSHI AND MASH THEM INTO A PASTE. FINELY CHOP THE SCALLION. BRING WATER TO A BOIL, THEN TURN OFF THE HEAT. STIR IN UMEBOSHI, SCALLIONS AND MISO PASTE. MIX UNTIL FULLY DISSOLVED. POUR INTO BOWLS AND ENJOY. YOU CAN EVEN SERVE THIS IN A TEACUP AND ENJOY IT LIKE A WARM DRINK DURING BREAKS. THIS COLD NOODLE DISH IS ONE OF MY FAVORITES. IT’S LIGHT, REFRESHING, AND READY IN UNDER TEN MINUTES. REMOVE THE SEEDS FROM THE UMEBOSHI AND MASH THEM INTO A PASTE. BOIL SOMEN NOODLES ACCORDING TO THE PACKAGE INSTRUCTIONS. STIR GENTLY TO SEPARATE NOODLES WHILE BOILING. DRAIN AND RINSE UNDER COLD WATER. ARRANGE CHILLED NOODLES IN A BOWL. TOP WITH MASHED UMEBOSHI AND KATSUOBUSHI DRIZZLE WITH MENTSUYU AND SERVE COLD. HERE ARE A FEW MORE QUICK AND EASY WAYS TO ENJOY IT. TOP CHILLED TOFU WITH UMEBOSHI PASTE. IT ADDS A REFRESHING, TANGY KICK, MIX NATTO WITH A BIT OF UMEBOSHI PASTE AND SERVE IT OVER STEAMED RICE. A SIMPLE, HEALTHY AND PROTEIN PACKED BREAKFAST. UMEBOSHI IS SUCH A VERSATILE INGREDIENT. JUST A SMALL AMOUNT CAN BRING BIG FLAVOR. WHICH RECIPE WOULD YOU LIKE TO TRY? LET ME KNOW IN THE COMMENTS! THANKS FOR WATCHING! IF YOU ENJOYED THIS VIDEO, DON’T FORGET TO LIKE, COMMENT AND SUBSCRIBE! SEE YOU IN THE NEXT ONE!

Tasty Ways to Enjoy Umeboshi | Japanese Pickled Plum

9 Tasty Ways to Enjoy Umeboshi:
https://chefjacooks.com/en/umeboshi-recipes/

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👉Chapters
00:00 Intro
00:23 Umeboshi Takikomi Gohan
01:36 Umeboshi Cucumber Salad
02:33 Umeboshi Miso Soup
03:33 Chilled Umeboshi Somen Noodles
04:20 More Quick Recipes!

#Umeboshi #japanesepickledplum #ChefJACooks #JapaneseRecipes #JapaneseFood
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